Peter Green

Hi, Rick I've sent you details on some of the places we liked (and some to avoid). I'll keep it out of here as I'd hate to spoil the suspense. That said, we're on the last night of Shanghai. Excellent brunch at Sens & Bund, and a romantic dinner tonight for Yoonhi and I at Lotus on 36 at the Shangrila while our two little heathens eat McDonald's and beef jerky back in the room while watching anime on YouTube. The jerkey I can understand....but McDonald's??????........ Peter

DG, Alas, no. After Fangshan we were all pretty stuffed, so we were limited to my sea urchin and the kids doing the caramalized strawberries on sticks and some coconut. But I came away from here thinking that we could just do a full dinner on this street on Day 5. But the best laid plans of mice and men oft gang aglay (and I was born in the year of the Rat, so I was doubly aglay). Day 5 coming up soon. Peter

Okay, one more day of Beijing, and we'll move onto Xi'an in the pictorials. Please feel free to jump in and identify anything you see in these shots. Especially with the street food, a lot of our conversations on this trip consist of: "What do you think it is?" "I dunno, what do you think it is?" "If I knew why would I ask you?" "Well, it looks like food, let's buy one and eat it." Obviously, we need help (and you can take that on many levels). In other news, an abyssmal breakfast in the hotel today (we might be biased by the absinthe binge last night), Serena's feeling herself again, lunch was at Jean-Georges, and we'll do dinner at the Shanghai place around the corner before we go to do the acrobats tonight. After that, maybe Xintiandi once we get the kids duct-taped in for the night.

Snack Street The Donghuamen Night Market, aka snack street, had caught my eye when I’d been walkabout before. This was something I didn’t want to miss. Here are the details: “Originated from 1984, from the east of Donganmen Street to the north of Chengnang street, Donghuamen night market collected more than 60 speciality snacks throughout the country based on Beijing snacks. In 2000, to carry forward the Chinese culinary culture and enhance the friendly exchanges with foreign countries, the people’s government of Dongcheng District rebuilt the night market for dainty snacks Assembling nearly 100 kinds of famous, special, delicious and new snacks all over China integrating the traditional delicacies with the modern business facilities, combining culinary culture and sightseeing, adding flowers to the brocade of Wangfujing Business Street, the night market becomes an enchanting scenery of the Capital night when the evening lights are lit.” And when the evening lights aren’t lit, it’s just plain dark. The obvious first impression is that this is ground zero for finding things on sticks. There’s pork, mutton, beef, chicken, all of our usual barnyard friends, all broken up into indistinguishable hunks of flesh threaded onto wooden sticks. But then, when you start looking, you find all sorts of other stuff. Tofu, crayfish, corn, silkworm larvae and, to my delight, sea urchins. That I couldn’t pass up, even if I still felt slightly stuffed, so I had to have one. It came split in half and in its own tray. I spooned out the internals, and was pleasantly rewarded with that super-rich slimey taste. I remember back in the 90’s my guides staring at me when I’d eat these. It’s nice to see it’s becoming more mainstream. The offal boys were having a field day. I’m up for guesses as to who’s stomach this shot was of, but I’m betting on oxen. Of course there was no shortage of noodles. They were piled high in many of the stands. And big pots of something were stewing away. (Feel free to jump right in here!) The crab looked good, all bundled up with those little Predator faces glaring at us. And beside the crab was an interesting assortment of things. Sea horses, silk worm larva, lizards, snails, squid, and other items generally found in the Creepy-Crawler Expansion kits. And, of course, there was the rest of the selection of things that crawl or hop: scorpions, grasshoppers, more silkworm larvae, centipedes, and a variety of protein sources. Yoonhi was having a great time with all of this, fond memories of bundaeggi coming back to her from her childhood days. Then you would get a little paper cone filled up with the crispy critters from the itinerant stall that would always set up outside of school. And then we found the starfish. Just how do you go about eating a starfish? We saw a lot of people looking somewhat puzzled around this stand, but one girl finally bought one and starting chewing down on the arms. The tray of oysters sizzling away on a grill was more mainstream, but they looked really good, with a dollop of herbs and spices in each one. The kids went for sweets for dessert – caramelized strawberries on skewers, and fresh coconut milk to clean out the sugar. This was a great street. I wish we’d had more appetite that evening, but as was we got in a few treats. From there we strolled down Wangfujing itself, dropping into the side alleys to take in some more of the eateries that were there. There’s more of a selection of things on sticks and other Muslim foods down in the side alleys, with small shops up and down the sides for more eating, and plenty of sidewalk chairs if you chose to freeze outside . (Here’s Serena playing with her food). Stopping in at one of the public toilets (I said I had limited appetite, not limited thirst) I was able to indulge in one of my favourite hobbies here – trying to figure out the local advertising. With this one I can sort of appreciate their direct-marketing approach (although in the stalls might’ve been better than over the urinals), but just what does chicks peeping out of their egg shells have to do with the hospital's services? Anyways, that was the day. We were only a short haul from the Dong Jiao Min Xiang Hotel, so walked off some of our tummies and tucked in for the night.

I couldn't stand it anymore. I had to get some more of these pictures loaded and get this moving. Given that I probably earn more than a Pizza Hut employee here (at least those on part-time), I've shilled out a dollar to use the business centre's internet for uploading. The good part is that it's done. The bad part is that I end up spending an hour in there instead of ten minutes as I have to explain all of the food photos to the young ladies manning the office.......okay, maybe that's not all bad. Back to work for me!

Okay, today's update...given we're in an upload-challenged place for photos..... After the lunch thing at Nan Xiang at Yu Yuan, Scud and I did pre-dinner beers at Fest Brewhouse just off the Bund. Then we did dinner at New Heightsl, which was good, and we've got plenty of photos for. Back at the room, Serena's doing better, so Yoonhi and I head out for food. Back to Fest for Shanghai cuisine (which they do well) then over to I <heart> Shanghai for their Absinthe Annhiliation III night, where we spent an hour or two talking with Jack the bartender over places to see in Asia.....plus we drank a lot of absinthe. Then, walking home, we turned in to the old Pilot's House to use the bathroom, and found one of the nicest bars on the Bund. Yoonhi had Cavas with peach, and I had a tumbler of Principe Igor vodka. Not a bad night.

I've got a few pages and lots of photos on the street food. Once I can get uploads working here, that'll be the next post. It was Yu Yuan Gardens for the shuffle and elbow show today here in Shanghai (it is way too crowded) so Scud and I stopped in at Nan Xiang for dumplings. Serena's not doing too well right now, so I may be taking the boy out to dinner while Yoonhi minds the girl. A pity, as I'd wanted to get to Lotus on 36 at the Shangrila. Some of my ex-Bangkok friends here have it down as a must eat, and the weather cleared up today, so the views of the Bund would be excellent. In the new, the big fast food guys (KFC, Pizza Hut, and McD's) have been told that they have to pay their casual staff the minimum wage. They'd been getting by with around 4 to 5 Y/hour while the legal minimum is 7.5 Y/hour (around $1). If you're interested in a career change, McDonald's was paying the lowest at 4 Yuan, KFC was 4.7 Yuan, and Pizza Hut was doing the best at 5 Yuan an hour.

I won't worry too much about the photos for a bit, as we'll be home in less than a week. Then I'll have plenty of time to get things up. Tonight, after M, we hit up the Glamour Bar, which I quite enjoyed (vodka martini), after which it was over to the Peace Hotel, where we realized that they've trained young guys to wheeze as effectively as they old guys used to. We left before they could levy the 50 Y cover on us. We tried going to the Okura cafe near us, but it was too lonely looking from the street. Tomorrow, People's Park, and maybe acrobats. I"m thinking New Heights for lunch. Peter

The dinner tonight was excellent. One of the key items, for an expat eating abroad, was that they had two guys working the room along with the local staff. I know, I sound horrilbly colonial, but it was great. The guy we dealt with, Jack, was from Invermere, and he did what I would expect from someone with a personal interest in the place (which he doesn't have). If something wasn't covered or cleared, he was in there clearing the tables, picking up orders, or delivering dishes. Man, people like this would make gold back home. I know, it seems like a sin to be covering Euro food in China, but, like the tour book we've got says, "while in Shanghai, if you want culturral sites, head for the airport." After tonight's dinner of pigeon with boudoin noire; sevruga caviar (more on this later...I've got the source for Chinese caviar at the Portman); salt encased leg of lamb; and suckling pig...forget about the desserts...with a nice pinot noir.....man, I'm lusting for more. Maybe Ye Shanghai in Xin Tian De'll be okay..... Sens has a very nice tasting menu though....... As Yoonhi said four times tonight...."I could live here now as an expat wife". Nice town. Peter

I know, I know, the suppositories line was a little edgey, but c'mon.....look at those things! I wonder if there may be an element in the Imperial cuisine meant to be attractive to foreigners, given that the Imperials of the time would've been Manchurian? I think (for my family....I like to be collective) that it would've been so much better a dinner if it had been drawn out for a bit. Anyways, I find myself now in Shanghai with 7 to 10 more meals ahead of me. That's the bad news (I wish I had more). The worse news is that if I try to upload photos from here, I get a "cannot connect to server" problem. Now, I could either try really hard to fix that, or eat and drink more. I don't believe there's much of a choice. So, let's rely on text for awhile. I'll be getting more photos up soon. Tonight, we've fed the kids on on braised beef, rice, boiled pork roll with garlic mash, and octopus and rib soup. Yoonhi and I have reservations at M on the Bund. Cheers, Peter P.S. - Serena wants us to bring back some Sevruga for her.

Internet access is a challenge. Beijing it wasn't too bad, but it was an extra $10 CDN a day for the DSL. Xi'an was fine (and free with the room). Chengdu was a problem, but after I sacrificed an hour of my life (in Chengdu!) the hotel techs and I figured out we were getting the wrong IP from the server. Then it was fine. Guilin, and we were told that Apple Macintosh computers couldn't connect to the internet in Guangxi Province. Yangshuo's in Guangxi, so write that off, too. We arrived in Shanghai today, and...well....it was a challenge, but we've got it working. But, enough of this. Now it's back to dumplings, intestines, and perhaps Jean-Georges.

Dinner with the Imperials This was the dinner at Fang Shan that we’d arranged for the night prior, but had to postpone for today. Fang Shan falls into the “Imperial cuisine” category. It was set up in 1924 by a group of chefs who had worked in the palace earlier, and sits along the edge of the lake in Beihai park. The approach is beautiful, a long passageway along the lakeside, reminding me of the Summer Palace from the morning. You enter the main body of the restaurant through the gates, and we found ourselves in the main courtyard and in the midst of a reception of some sort, all ties and jackets, and big ice buckets with wine cooling off. Yoonhi slapped me down as I tried to grab a glass of chardonnay as we were ushered through the crowd. We were seated in a room off of the second courtyard. The room looked beautiful, all gilt and detailing. Out of place was a Korean cooler full of beer and soft drinks just as you came in the door. Somehow this just didn’t fit the ambience. Part of the story with this form of restaurant is that you are operating from a fixed menu, with the ingredients purchased fresh that day and worked up dish by dish. This fits in with the approach of Bussaracum (at least in the old days) and the Thai royal cuisine formats. Given our retreat from the Great Wall wine a couple of days before, we decided to try the wines here. I went for a Dragon Seal Reserve Chardonnay from 2002 (just on the cusp of acceptability from the four year limit we were given). This was very clean on the palate, with a good bit of fruit in there. First up was an assortment of cold appetizers. These included bean paste dumplings; another bean paste appetizer (that crumbled wonderfully like an old brick in your mouth); cold rabbit which had no gaminess to it at all; ; chicken with snow peas (which Serena summarily hijacked), and sweet red pork with pickles. These pickles took my attention. They were a daikon that had been infused with tangerine essence. A cultural difference, but one I wish didn’t exist – you’re not given a lot of time to linger over the individual dishes. Before we had worked more than halfway through the appetizers, we were presented with the prawn dishes. These were done in two styles; the one fried in the shell, and the other battered. Both were good, although neither really stood out in any particular aspect (beyond looking very good). The soup also showed up around now. A very nice mushroom consommé that Serena claimed as hers. The prawns and soup were muscled to the side by the fish, which came inverted, flower cut, and then crisp fried, with a sweet and sour sauce to set it off. It looked like some odd internal organ plucked out of an alien chest. Abalone with brown sauce over broccoli came next. This was good, but not spectacular. Considering the cost of abalone, this was probably responsible for the bulk of our bill. Shredded beef and onions was very good, the beef extremely soft and melting in the mouth. Pork belly was nicely crisped on the outer skin, the meat and fat doing what is expected of them. And the last dish up was mushrooms and asparagus; a nice set of shiitakes (or something that tasted a lot like them) on fresh asparagus. And deep fried chicken with a sweet and sour sauce. As you can guess, traffic control had things pretty much stacked up over our table. But they were able to make room for the cakes. These were not particularly memorable, being very dry. The little orange suppositories in particular had all of the attraction and satisfaction of a good piece of cardboard. But that was made up for by the finale, warm sesame buns stuffed with ground pork. Unfortunately, my shot of the prep came out too blurry. The waiter returned with the buns after placing the pork on the table (yes, we were getting ready to eat the stuffing, assuming that you always eat a plate of ground pork at the end of the meal) and donned his proctology gloves. Then he pulled open the bun, and used a spoon to carve a divot out of the steaming dough. This was then filled with ground pork and placed ready to eat on our plate. The buns themselves had been steamed then fried, so they had a nice crispness to the outside. The pork had an interesting marinade that I can’t quite put my finger on, but can still taste. This was a nice way to finish. My overall reaction? For the money involved (and these dinners are very pricey), I would have liked to have staged things out more, and been given more time to appreciate each of the individual items. However, that goes directly against the local food culture, so I shouldn’t complain too much. I would have regretted not having done this, but, having seen what’s done and given how good the rest of the food has been in China so far, I don’t think I would be in any hurry to repeat this - at least not with my own money. That’s not to say I wouldn’t use someone else’s money…….. Dinner completed, we exited the premises and made for Wangfujing Street. We were going snacking.

Oh! My other recommendation. Invest in a Chinese SIM card for your cell phone. When you get really stuck you can always call someone to speak to someone (as long as you have a few friends in Asia). Peter

Yup, we're still on the road. In Shanghai for the wrap up this week. We're travelling independently, but we're on a mix. We've got a few arranged days to accommodate the cultural sites that are my sop to the wife in order to get her to indulge me in my eating. But otherwise I tried to limit things to having my hotels lined up, my flights booked, and people in place to get us from plane to hotel and back. But the arranged tour part really only covers us in the daytime. For the evenings, with the very happy exception of Chengdu - we've been on our own. This has worked out okay, in general. I say, in general, as none of us speaks much Mandarin. I've got the basics of "thank you", "you're welcome", "no problem", and "bring me another bottle of beer". I also get by, when needed, with a pen, paper, and abstract impressions of different animals. I also drag along a number of cooking methods described in characters. A lot of people have been very helpful in providing restaurant rec's and for also providing directions. That goes a long way to help things. Yoonhi and the kids probably have a tougher time, as people gravitate directly to them and strike up a conversation in Mandarin (or whichever dialect). Me, they just assume I'm a buffalo. Cheers, Peter

Day 4 – The Old Summer Palace It was another day of touring to be done, and we were up for another excellent hotel breakfast. It’s not often I say that without sarcasm. I was getting addicted to their dumplings and coffee. Once that was under our belts, we did the usual go out and see stuff bit, taking in the Summer Palace, which was bedecked in fog and drizzle. Still, I like strolling along the terrace and taking in the scenes of Lu Bu fighting Liu Bei, Zhang Fei, and Guan Yu, amongst other stories that decorate this passageway.. I was surprised, though, at the sorry state that Suzhou Street had fallen into. When I was here last (in 1998) this was my favourite part of the Palace, abustle with replica shops and tea houses. Now they’ve tacked on an entrance fee, which has effectively killed the buzz the street used to have. With the tourism thing out of the way, we were looking for lunch. Today, under Jack’s advice, we were looking for Xinkiang food; wheat noodles and yogurt. As far as I can make out, the place is called St. Angels, on Chowyun Lu. It was approached through a side entrance, and you’d never know it was there. But Jack and our driver were both looking forward to getting in the entrance. This worked out excellent. One, this is perhaps one of the most gaudily decorated places we’ve ever been. Photos hardly do it justice. Think pink. There was a mesh of plastic pink flowers running over the main dining room, which was braced by idyllic photos of men and sheep on both side, flanked by Doric columns supporting the staircase to the upper level and bathrooms, and fronted by a karaoke stage adorned with pink curtains. In front of this, for lunch, was a very nice trolley doing fried wheat foods. Which leads us to point number two, the food was great. We started off with their own yogurt, made fresh on the premises and dotted with dried tomatoes which were almost like sultanas in their juiciness. I had a Tsingtao beer. (We were advised that nobody, but nobody, drank Beijingerrr anymore, it was that bad). The mixed shredded ox stomach with shredded pepper and spicy was a cold dish, and made excellent beer food, with that nice chewy feel you get from pig’s ear, but a little more give. The Xinjian special fried pastry looked like noodles, or rather a bundle of string before cooking. This was one of the items up in the little trolley at the front of the room below the inevitable karaoke stage. These came out as crisp as you could ask for, and went perfectly with the beer. We ordered two Xinkiang noodles. The first came like spaghetti, the noodles plain, with a dollop of sauce atop. The other had been fried up in a variety of mixed peppers and chilis, much more complex and more to my liking. I say spaghetti, but the noodles have a nice, glutenous, under the tongue sort of feel to them, like really good udon. We’d ordered the Xinkiang spicy chicken, but this disappointed. There wasn’t anything particularly wrong with it, but there wasn’t really much punch to the tastes, not for something advertised as “spicy”. Serena had decided she was in a “soup phase”, so we ordered a bowl of the hot and sour for her. Chinese soups are always a difficult thing to order for a small group, as they generally come large enough to float most of the Pacific fleet. This was good, but suffered in that it was the last thing on the table, and we were beginning to silt up. On the coke can front, Serena wanted everyone to be aware that the WoW promotion is limited. Back here in Beijing we were seeing modern Chinese pop stars. In this case, Hebe, whoever she (or he, it’s kind of ambivalent) is. After lunch we went to the Bell and Drum towers for a “rickshaw” ride. What they’re selling now as a rickshaw is actually a bicycle contraption – the samlor of Thailand, alas. I say alas as I’m much more of a fan of the Vietnamese pousse pousse, where you sit in the front. Mind you, with Beijing traffic it could be more than a little tense being pushed out in front of oncoming trucks…….. The hutongs up here are protected, so there’s none of the 50 story work going on elsewhere in town, and the place has kept some of its charm. There are a lot of good looking little cafés and bars, and, as with Simatai, there’s a very well located youth hostel in there. That done, we headed back to the Dong Jiao Min Xiang Hotel to get cleaned up for dinner.

Nice post, DG! The noodles and makkholi looked like a lot of fun. But, boy, does it look cold out there!

Rick, We're ahead of you in the itinerary, having done Beijing, Xi'an and Chengdu. We're in Yangshuo now. Unfortunately, I'm only getting posts up now for Beijing, and Xi'an'll be a few more days coming. For Beijing, cut yourself some time to do the stalls off of Wangfujing one evening. And I really liked the Loft for Shanxi noodles. They've got a lot on their menu that I'd go back for. Xi'an was a lot better than I'd hoped for, and the selection of foods in the Muslim quarter was fun. Chengdu....get to the beer streets. I'll get back to my notes later and give details. They do a great assortment of odds and ends that is way too good to miss. Also, I can give you a rec on cooking school in Chengdu. Cheers. Peter

Sorry! I should introduce our supporting cast for this string. I'd been used to writing about them in the Laos string. Here they are: The Vermin (our children): Serena - age 9 - everybody's darling on this trip (except those of us who have to wake and feed her). Scud - age 15 - aka "The Boy"; the physical reincarnation of Lurch, the butler from the Adams Family. Yoonhi - age "we're not telling on pain of death" - the mom, who is in charge of all the heavy lifting, technical details, and logistics. Cheers!

Okay, chronology be damned. We're going to do a Stephen Chow Monkey dual story-line here. One with a narrative to go with the photos, and one completely on a "thank God I've got internet for now and I'm not going to worry about uploading anything". Today was a good day. Scud and I spent four hours over at the Ba Gou Bu Yi Cook Technical College; working through four dishes and getting pretty humble about how to use a cleaver and a wok. Then it was dinner down in the Southwest of town at Wei Zhi Jue (The Wonder of Flavours), famous for their frogs (where we also had eels and duck heads). This really is a good town for food. Tomorrow, we move to Guilin.

Tepee, I'd say it's the ghosts that haunt us.

Day 3 - just another brick We climbed the Great Wall. As walls go it’s pretty good. We took the Wall at Simatai. I ‘d been here back in ’98, and it was uncluttered and (relatively) free from tourists. Jack was trying to figure out why we were coming here, and generally regretting that we’d done so. It’s steep, there’s a lot of climbing (which goes with the steep part), and cell phone coverage is spotty. On the bright side, the smog of Beijing was left far behind, and we were admiring the clean air, and blue sky. We’d passed numerous streams on the way up that were frozen solid, with that beautiful look that river water gets when it’s brought still by ice. Going up in the cable car (it’s not that far off the tourist path) I was trying to figure out what was different. And then it hit me. The happy happy music wasn’t being blasted out of loudspeakers as we went up. I relaxed, and savoured the quiet. As with the Forbidden City, I’m not going into the history of the Wall. We got on top of it, and walked it to the East until they wouldn’t let us any more. This took us from Tower #7 to Tower #12. The path to #12 was fun, as things were getting pretty broken up, and there was a lot of ice and snow to make you pay attention to what you were doing with your feet. It was an odd crowd up there. We were shoved aside by a couple of hillbilly backpacker types who appeared to be doing a photoshoot for yuppie tents (aren’t you supposed to fold up those tents before you move them?). The lady with the concession was still up on top with her freezer and generator, and was as loud as ever, but the other locals were as laid back and pleasant as before. They’d just be there to help out when the going got tough, and were never pushy about their sales. So, you end up with a book or two you don’t really need. Big deal. When we came down, we were definitely in need of food. There was a joint just off of the cable car, but this had a bad feel to it, so we gave it a pass. I’d been admiring a spot called the Lite Bar, built overlooking the water. I figured if we had a choice of tourist food, we might as well have a view. I was wrong. Not about the view. It was excellent. It was a little cold, but out in the sun it was worth sitting there to see the wall snaking up the ridgeline above us, and to see the clear water from the reservoir flowing out and through. Nope, I was wrong about the cooking; the food was excellent. Jack came through on the translation, and what they were recommending was their fish, caught locally. But the preparation was Szechuan, the water-cooked style, where the chilis and peppercorns need to be scooped off of the top, and the bony meat comes away like butter in your mouth (to paraphrase Kipling). We also ordered the shredded beef with onion. We’d asked about fresh vegetables, and were told the season wasn’t here yet, so went with onions as something that would keep. The beef was so soft it just melted. And the braised pork in noodles smelled of star anise and mushrooms. This was way too good for the likes of us. The pork had been liberally worked with peppercorns, and there was a nice numbness off of this that left me sitting back and enjoying my Yanjing beer. While we worked over the Yanjings, the kids were taking advantage of the rules of vacation to indulge in soft drinks. This is when we started paying attention to the coke cans. They were sporting Blood Elves from World of Warcraft. After this we noticed the kids were ordering a lot more coke. As Scud says, "WoW is very popular in China, as they can provide services to other countries to power up their characters for them for a nominal fee. God, I wish you'd let me play that game!" The Lite Bar, it turned out, was part of the local Youth Hostel. The rooms were excellent; private, and each with its own a/c (the "Chaos" model from LG....a little disconcerting, that). All of these rooms looked out on a pleasant courtyard adorned with drying corn. In fact, as we toured China, we generally found that the hostels had the best locations. We made our way back into Beijing, and prepped ourselves for dinner. We’d made reservations for Fangshang, an imperial banquet. This was to take place before the Legend of Kung Fu show, the current hot ticket in the capitol. This did not go well. We sat in traffic for about half an hour, and then Jack and I had a discussion. His idea was good. He phoned in and rescheduled Fangshan for the next day. With the price we were paying, we didn’t want to rush through the meal in order to catch the show. Then we made a mistake. As Jack didn’t want us to miss the show, he asked if we could take the “set menu” at the restaurant we’d arrived at. This was Xian Heng on Stadium Road. The place itself looked good – I’d been thinking that we should eat there as we first came up to it – but the set menu was, well, tasteless. There were five dishes, and all could be described as “grey”. It was sad, as the place was full of people who were obviously enjoying their food very much. But, our set menu was served quickly, and this is obviously what Jack felt was the key factor at the time. Heck, even the beer – Beijing Beer – was lackluster. Pity…….it almost seemed like de-alcoholized beer, where they make things normally, then remove the alcohol after. In this case the food felt like it had been prepared well enough, and then all flavour was drained out of it. I'm not going to bother with any pictures of this. It's too traumatic. We actually arrived at the theatre with some forty minutes to spare, so we could’ve enjoyed a good meal. And our guide’s intentions to snag us decent seats were thwarted by the big tour’s having prebooked all of the centre section. The show itself was as expected. The kids and Yoonhi really enjoyed it, and I admired the stagecraft and choreography. But I’ve been hosted to a number of these things, and you start recognizing certain modules that are strung together (“Yup. There he goes spinning from the drapery”) and you get jaded. Coming out, I was probably most concerned about finding that the exits had been chained shut in order to force the crowd past the one CD booth in the main entrance. So, having survived the Great Wall, a Beijing show, and our first abysmal meal, we turned in.

Okay, this is a spoiler. It busts up the chronology, but I can't help myself. We just got back from the KTV part of town here in Chengdu. A great meal. Crawfish in hot oil, chilis, and peppercorns; frog in the same; and a very mild chicken soup with cabbage to balance it out. We had potato croquets with tomato Chinese style to start, and Beggar's chicken in a plastic sack. Then they took the broth from the frogs and used it to do up a kilo or two of potatos, lotus root, and other greens. Meanwhile I ordered some excellent sausages made up from beef offal that they fried and delivered as an ultra salty snack. As that was making its way to us, we bugged the Guangzhou people next to us to share their snails, which they were happy to do. That all went in with four bottles of Harbin beer. Then we moved across the street and had rabbit heads, snow peas, pig tails, and pig's bladder (which is better than ears). That went with Kingway beer, which appears to be brewed by the SS. For the pictures, you're going to have to wait until the timeline gets okay.

Dinner I came back to find the masseuse just finishing Yoonhi off, and the kids enjoying a George A Romero moment on the iPod. Everyone was pretty much close to brain dead (an ongoing state for me) and the idea of braving the chill to find a new place to eat wasn’t meeting a warm reception. It looked like we were going to be eating hotel food. Why is it that we always turn our noses up at the food in the places we stay? Perhaps it goes back to dormant racial memories of our ancestors on their migrations across the ice sheets being faced by horrible dining room buffets? But at this point in time, we should appreciate that many hotels have not only well established kitchens with excellent facilities, but also very capable chefs. In Bangkok, I’ll put the restaurants at the Oriental, the Four Seasons, the Peninsula, the Plaza Athene, and others right up there on my favourites list. And the Dong Jiao Min Xiang, as I’d mentioned earlier, had a history going back into the 1800’s. So why was I worried about eating here? Heck, for two days we’d been admiring the signs in the elevator for self-serve sheet burn. This sounded like a particularly painful fraternity hazing thing to me, but it appeared to be a rather liberal translation of teppanyaki. And the Chinese restaurant in the Dong Jiao Min Xiang came with good reviews in some of the papers (although I take these with a grain of peppercorn). Heck, they even advertised donkey meat, one of the new up and coming dishes in town. I’d seen a few restaurants about as we drove through town today that had a big picture of what appeared to be Eddie Murphy in Schrek smiling out at us. But, rationalizations aside, we were cold, tired, and hungry. We were eating in. This went really, really well. I was beginning to wonder if it was possible to have a bad meal in China. The restaurant itself was very chic, running on two levels, with very clean lines, and dominated by browns and bronzes. This could have been an upscale place in Vancouver or Bangkok or anywhere. The kitchen was on open display behind a glass partition, and everything was spotless. I decided that these surroundings called for wine rather than beer, so I ordered a bottle of the Grace Merlot. I figured this would be just right for Yoonhi. Then we settled into the (fully) translated menu to see what we could find. However, rather than a Grace, which had some good reviews, what came back was a bottle of Great Wall Syrah from 2001, as this was all they had. We had been advised to avoid wines older than 4 years, and to flee in terror from anything labled with the Wall, so, after the initial trauma, we advised them that we’d be going with beer instead. We started off with the squid. This came out glistening in a rich savoury sauce; thick pieces of meat with excellent flavour. The beans came in a Szechuan style, shriveled like an old man, but crunchy, with that mouth deadening numbing coming from a liberal sprinkling of peppercorns. A good, pleasant burn. I was not thrilled with the Popo chicken. It was a whole chicken that had been broken up, but it was very difficult to find any solid pieces of meat to get into (this may be related to the plate being closer to Scud than the rest of us). It was nicely spiced, but not outstandingly so, falling into that category of “brown”. Mao’s red pork made up for the duck. Glistening fat from the pig belly. Big cloves of garlic nuzzing in alongside the tricoloured meat, and a bit of coriander to clean the smell a bit. And, the food done, out came the traditional fruit plate. This gets bypassed a lot, but I’ll use this point to speak in favour of the tomato. The little plum-like things served in China are much more a fruit than a vegetable, and are treated accordingly. They’ve been rolled out on the post-dinner fruit trays, and at breakfast with the yogurts. You can pop them in your mouth like a big berry and just enjoy the rush. So…..fear of hotels? It really shouldn’t occur, in this day and age. But there’s always that little hook that says there’s something better outside your doors.

I made the boy eat one first. I figured if he didn't start thrashing, it'd be okay. They were small, and crisp fried, so I couldn't tell if the barb was removed or not. Alternatively, the toxins may just have come out in the frying. I didn't pick up any of the tell tale prickling that you usually get when there's remnant poison in something. They're a common enough snack about town that I don't believe there's really any worry.

Because the fish shapes like the bushy tail of a squirrel. ← As expected, there's always a reason for everything if you look deep enough.